The lentil ragù is one of the most loved vegetarian alternatives to the classic meat ragù: rich, flavorful, and surprisingly versatile, it wins over even the most traditional palates.
Perfect for those following a vegan diet or simply wishing to vary their diet with lighter but equally tasty dishes, this sauce can transform a simple pasta dish into a real treat.
Lentils, the undisputed stars of this recipe, have always been a valuable ingredient in our cuisine, just think of the comfort foods par excellence like pasta and lentils or the many rustic soups like lentil soup with potatoes, spinach, and turmeric that warm the coldest days.
In this preparation, however, lentils are reinvented in a new guise, enriched with a fragrant sauté of celery, carrots, and onion, tomato, and spices and herbs, creating a hearty and deep-flavored ragù that truly satisfies everyone.
Great with tagliatelle, lasagna, gnocchi, lentil ragù is a recipe that combines tradition and innovation, and is a must-have in the repertoire of those who love to cook with taste, respect, and creativity.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 9 oz lentils
- 1 carrot
- 1 stalk celery
- 1 onion (medium)
- 18 oz tomato purée
- to taste extra virgin olive oil
- 1 leaf bay leaf
- to taste salt
- to taste black pepper
- 1 tbsp tomato paste
- 1 clove garlic
- 2 cups water
Tools
- 1 High-edged casserole
- 1 Wooden spoon
- 1 Ladle
- 1 Knife
Steps
Preparing lentil ragù is very simple, you only need a casserole, a spoon, and some time for cooking.
First, rinse the lentils under running water, then peel and wash the carrot, celery, and onion and chop them with a knife.
In a high-edged casserole, heat a drizzle of oil, add the mix of herbs and let it sauté for a few minutes along with a clove of garlic before adding the well-drained lentils.
Let it flavor for a few minutes along with a tablespoon of tomato paste and a bay leaf. Finally, remove the garlic and add the tomato purée and water to cover.
Cover with a lid and let it cook for 1 hour over medium-low heat, stirring occasionally with a wooden spoon. Add a little more water if necessary to cook the lentils
When the lentils are cooked and the sauce is reduced, add salt, pepper, and stir.
Your lentil ragù is ready to dress pasta, gnocchi, polenta, or to be used as a filling for your lasagna, so go ahead and unleash your creativity 😉.
Storage
Lentil ragù keeps in the fridge, in airtight containers, for 2-3 days.
